Breakfast Quinoa with Ginger and Cinnamon

I love Saturday mornings. I am usually the first one up, which means I have complete rule of the kitchen. After a few cups of coffee (with a little milk for taste and calcium), I like to raid the pantry and start cooking.

With temperatures dropping and fall in full swing, it’s time to bring back hot breakfast! I tend to have a lot of quinoa on hand from previous cooking demos. It’s a favorite grain for me because of its versatility and strong nutritional profile. Quinoa has protein and fiber, which means it promotes satiety. In addition, it’s a decent source of iron — a nutrient that can be deficient, particularly for women and kids.

Typically, I use quinoa for savory dishes with vegetables and beans. This recipe was different! I made a small, two-serving batch as a trial, but the recipe can be doubled or tripled to serve more.

Lisa Andrews, MEd, RD, LD, is a consultant dietitian and owner of Sound Bites Nutrition in Cincinnati, OH. She blogs at Sound Bites Nutrition and is a regular contributor to Food & Health Communications. Follow her on Twitter.